Recipe By : Home Cooking July 1996
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large sweet onions -- sliced
1/4 cup butter -- melted
1 large egg -- beaten
1/3 cup milk
1 can (8 3/4 oz.) cream style corn
1 package (6 oz.) corn muffin mix
2 drops hot sauce
1 carton (8 oz.) sour cream
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1 cup shredded sharp cheese -- divided
Preheat oven to 350 degrees. Saute onion in butter in large skillet over
medium heat until tender; set aside.
Combine egg, milk, and corn; add muffin mix and stir just until moistened.
Pour into lightly greased 8 inch square baking dish; set aside.
Combine reservedonion mixture, hot sauce, sour cream, salt, dill weed and
half of cheese; spread evenly over batter. Bake for 25 minutes; sprinkle
with remaining cheese and bake an additional 5 minutes. Serves 8-10.
